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Hush Puppy Deli Roll (Pesach, Gluten Free)

I have been making this deli roll on Pesach for years. Personally, I like it better than the typical puff pastry version, firstly, I think it's healthier, and secondly, how could anything wrapped in a potato knish dough not be utterly delicious? A few years ago I posted a picture of said deli roll before Pesach and I was flooded with requests for the recipe. Unfortunately, I had no recipe, I eyeball it until it is the consistency I like. This year though, I promised myself I would make the time to measure everything so I could finally post it. And here it is. In all it's glory. And it is truly glorious, if I may say so myself. To get the potatoes fully smooth I use a potato ricer which is one of my absolute favorite kitchen tools all year long but especially on Pesach. You can find a link to one on this list I made of gadgets that help me streamline my Pesach prep. I HIGHLY recommend you owning one but in a pinch you can just mash the potatoes. Because I make this for clients, this recipe makes an insane amount. The good news is that it freezes very well but if you aren't inclined to make 75 pieces of deli roll at a time you can always halve the recipe. Enjoy!!!

Warning: this is not one of those quick and easy recipes. It takes time and effort. That’s why I make so much at one time :)

15 large potatoes, peeled, cut into chunks, boiled in well salted water, drained and riced (see above) or mashed-you want about 20 cups of mashed potatoes
6 large onions diced
1/4 cup oil
6 eggs, lightly beaten
4 -5 cups potato starch
salt to taste
1 cup BBQ sauce
(Mustard if making not on Pesach, DONT use the imitation stuff)
5 pounds assorted sliced deli
1 egg, beaten

Start by heating the oil in a large saute pan and adding the onions. Season with salt and pepper and cook until nice and golden brown.
Place the mashed potatoes in a large bowl and add 1/4 cup of the caramelized onions, the eggs, and 4 cups of potato starch. Mix well. The best way to mix is to put a glove on and use your hands. You want the potatoes to not be sticky and have a stiff dough like consistency. You may need to add up to a cup more potato starch to achieve that. Season the mixture with salt.
Preheat your oven to 350 degrees. Lay out a large piece of parchment and take half the mixture and press it out onto the parchment into a very large rectangle around 76x38 cm (cue everyone asking Alexa what that is in inches :). Start by layering one layer of deli on the potatoes leaving a few inches on both of the long sides without any deli. Spread half of the caramelized onions on top of the first layer of deli and then top with more deli. Spread half of the BBQ sauce and then top with a final layer of deli. Using the parchment, start rolling the potatoes up jelly roll style. Carefully transfer to a baking sheet (another kitchen essential), you can cut it in half to transfer if needed. Brush with the beaten egg and bake for about 1 hour until light golden brown. Repeat with the remaining half of potatoes, onions and deli. Cool completely before slicing. The top will deflate  slightly as it cools.

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